Recipe

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• 2 lbs large raw shrimp
• 1 cup olive oil
• 1/2 cup chili sauce
• 1/4 cup seagram's gin
• 1 tsp salt
• 1/2 tsp tabasco sauce
• 1/4 tsp garlic powder

• 1 Shell and devein shrimp, leave tail shells attached.
• 2 Place shrimp in shallow glass container.
• 3 To make marinade, combine remaining ingredients and pour over shrimp, tossing to coat well.
• 4 Refrigerate, covered for 1 hour, stirring occasionally.
• 5 Drain and reserve marinade.
• 6 Thread shrimp on skewers, place on grill about 6 inches above hot coals.
• 7 Grill 2-3 minutes on each side or until shrimp are pink, turning and brushing frequently with reserved marinade.